nanakusagayu

Today is the 7th, which means it is the day to eat nanakusagayu

I usually prep the grasses the night before, but since I "thought" I could do it in the morning, that is what I did...wrong!

Too much stress to do in the morning...will go back to prepping the grasses the night before.

Hoping we can be free of sickness this year. 

this and that

"someone" has been cold...why he totally does not have any warm clothing is puzzling?!

I had to lend him scarves and wool sweaters...

I personally love this time of year 'cause there is no humidity!

Yesterday...it was forecast for rain or snow, the weather dude couldn't exactly say?!

So we prepared and stayed indoors...

Listening to jazz, drinking coffee, eating chocolate doughnuts...we had snow! apparently it was the first time in 4 years for Tokyo to have so much…only 4 inches (10 cm) but enough to create havoc for Tokyo…

Lunch was a ramen hack...I had bought some mabo tofu and put it onto Sapporo Ichiban shoyu ramen...mouth.on.fire…mabo men.

Today is nanakusagayu...hoping we all can stay healthy this year.

Boom! Japan's case numbers exploded over the week (still not as krazy as other countries but krazy enough for Japan)…apparently we can “thank” the US military bases for apparently bringing in more cases, for apparently not wearing masks even if they are vaccinated and for apparently not PCR checking anyone arriving on military flights…grrr!

The Japan government does not have jurisdiction for what happens on base but it is troubling & disappointing when the bases do not cooperate with what happens off base.

They won’t even tell Japan how many are living off base…

Anyway…Please keep your spirits up.

Have a safe weekend.

nanakusagayu

Today is the 7th of January which means we eat nanakusagayu.

This year I almost forgot about making this. Luckily, when I went to the market yesterday they had the nanakusa (7-grass) sets on display.

I hope this year we'll all be healthy and happy.

harnn

I've written about Harnn soaps before, here.

Satoshi recently received this rosemary & artemisia bar. I had to look up what artemisia was, apparently it is part of the daisy family.

The packaging changed a bit from the time I picked some up, the rosemary fragrance is quite strong, can't wait to use it.

Since today is the 7th, we're having our nanakusagayu today.

This weekend is also a 3-day weekend, but Satoshi has to work today.

icy friday

Well, the weather dude was finally right...we had snow overnight! whoo!

Not enough to stay frozen but still snow.

In fact, while I walked in the morning, there was a little hail storm.

Even after living here for 9 years, seeing flurries or "snow" still gets me hyped.

This morning we had our nanakusagayu, hopefully this will prevent any other illnesses to creep in for the rest of the year.

On my walk, I went to Abientot and tried their salsa dog for lunch.

It was good, smoky sausage with a nice snap. Diced jalapenos, carrots & some lettuce all on a chewy baguette...yum!

The weather tonight is supposed to drop to -1C (30F)...I am secretly hoping there will be more snow.

Have a nice weekend!

this and that

Wanted to share with you a new candy I found while in Hawaii...Snickers Peanut Butter Squared.

If you like Snickers and Peanut Butter, you will enjoy this.

The original Snickers is topped with a layer of peanut butter then covered with milk chocolate.

There are two squares in a package...yummy. (It says you can save the other square for later, but I ate them both in one sitting...)

Dinner tonight (our first dinner from my kitchen) for 2011 is Sophisto Joes, which I've made before.

This time around I used a can of whole tomatoes, but the sauce was still a little sweet, so I should definitely cut the sugar back the next time.

The week flew by and we have a holiday coming Monday...ooh and tomorrow is the day to eat Nanakusagayu.

it's that time of year

Yesterday, Satoshi had the day off (probably because he worked on the 2nd), so we went to check out a buffet that Satoshi's friend told us about.

Since we don't have a car, we caught the bus, it is about 15 minutes by bus to Xiao Long Bao (or as the Japanese pronounce it shorompo).

The buffet is not your usual, self-serve, but you order what you want off a menu and they bring it to you.

This is a great system, not only is there little waste of food, but they can actually control the amount you eat.

When you order, you are given a check sheet, you can only order 10 dishes at one time.

When the food comes out, you cannot order any more food until you finish what you've received.

The dim sum and desserts order with two pieces, but you could increase the number if you wanted to.

If you come by yourself, you won't be able to eat from the buffet (how discriminating is that?), you will only be able to order the prix fixe menus (which the Japanese call "set menu").

Despite all the rules, we were able to try 19 different items from the 50 item list.

I loved the mabo tofu and goma dango (jin dui filled with sweet bean paste). I also ordered the coconut dango and was surprised as it was a custard inside and the outside was coated with shredded coconut, not the jin dui filled with coconut.

For the two of us it was 2400 yen (about US$24), we had a coupon for free drinks so we were able to get two cups of oolong tea (wished they served this hot rather than over ice!)

The biggest disappointment was that you couldn't get xiao long bao from the buffet, only if you ordered a prix fixe menu, guess it is kind of expensive to put on the buffet.

I guess if we had a car, we would probably go back to try their dinner buffet, but since we don't, I don't think we'll be back.

Xiao Long Bao
1-2-2 Aoshinke
Minoo, Osaka
Phone: 072.726.3498

Today is the 7th which means we ate our nanakusagayu (7 grass gruel). Which I've written about before here.

In the markets, you will see packages of these grasses.

I've labeled them as best as I could, hope it is correct.

Since I do not have much time in the morning, I usually prep this the night before.

After cleaning them, I cook the radish and turnip for about 5 minutes in boiling water. Then I blanche the greens.

I chop all the greens quite fine, and do the same for the turnip and radish.

In the morning, I heat up the okayu (rice gruel), heat up the grasses and then put them together.

We usually eat them with tamagoyaki (rolled omlette), tsukemono (pickled veggies), mikan (tangerine) and green tea.

Though I'm getting over a cold, here's hoping that the rest of this year will be a healthy one.

Have a great day!

tempura tenya

Yesterday was the 7th, which means it was nanakusagayu day for us. My blog friend, Martin, recently wrote an article about nanakusagayu and mentioned us (Thank you!).

If you are interested, I have also posted about nanakusagayu here and here.

Satoshi had the day off yesterday, so after our breakfast of nanakusakayu, tsukemono (pickles) and tea, we watched some of the shows we recorded over the New Years break and walked to a nearby area for lunch. Tempura Tenya is a tempura shop located in a house about 15 minutes walking distance from our house. (I actually found this place by accident one day while on one of my walks, then googled around to find out more info.)

The young couple who own the shop, uses vegetables from Japan to create crispy, delicious tempura as well as side dishes and tsukemono (pickles).

We both ordered the lunch set, 1350 yen each(about US$13.50) which comes with one side dish, miso soup with lots of veggies in it, 3 choices of seafood tempura, 4 choices of vegetable tempura, rice and tsukemono (pickles).

I chose ebi (shrimp), tako (octopus), hotate (scallop), nasu (eggplant), kabocha (pumpkin), renkon (lotus root) and gobo (burdock).

Satoshi chose ebi (shrimp), mongo ika geso (large sized cuttlefish leg), kisu (sillago, Japanese whiting), nasu (eggplant), tamanegi (yellow onion), shironegi (scallion) and eringi (a type of mushroom).

After ordering, they brought out several side dishes from which we could choose one. Satoshi chose a marinated eggplant and I chose a salad made from vegetables and bi-fun.

Then a big bowl of miso soup filled with lots of veggies came out with some tsukemono (pickled veggies).

Tempura came out as soon as it was ready, so it was hot, crispy and delicious. The one thing I noticed was that when our bowls of rice came out, mine was really small and Satoshi's really big. At first, I was kind of shocked, but after eating most of my lunch, it ended up where I didn't really need much rice after all and ended up giving some to Satoshi (who by then already had a second bowl of rice!)

In Japan, a lot of shops serve flavored salts as well as tsuyu (dipping sauce) with their tempura. This shop had yuzu shio (citron salt), sansho shio (Japanese pepper salt) and matcha shio (green tea salt).

It was a nice lunch and we were full, so we took the long way home.

Tempura Tenya
5-6-27 Sakuragaoka
Minoo, Osaka
Phone: 072.725.5040
Closed 1st & 3rd Thursdays

nanakusakayu

It's that time of year in Japan for us to eat our Nanakusakayu which I've posted about previously.

I've always bought the o-kayu (rice porridge) pre-made in ready to boil bags, but this year forgot to buy some, so I ended up making it in my rice cooker.

I made 2 cups of rice, not realizing that 2 cups makes a LOT...sigh.

Eating Nanakusakyu not only is a way for the Japanese to hope for a healthy year, but it is also a good way to ease your stomach after eating rich foods during the New Year holidays.

Most of the Nanakusa was eaten today, but there is still lots of o-kayu. Guess we'll be having a variation of this for the next couple of breakfasts.

Have a nice week!

nanakusagayu

According to the weather people, in the past twenty years, this winter has been the worst. A record snowfall is hampering many areas along the Japan Sea Coast. One area has had over 340cm. (11 ft.) within the last month! Being from Hawaii, snow is quite a novelty, but snow to that degree is a bit frightening. For one, I don't have the correct shoes, so slipping on the snow is very dangerous.

Today is the 7th of January. It is a significant day because you eat a rice porridge (o-kayu)with 7 different grasses in it as a way to wish for good health throughout the year called Haru no Nanakusagayu. (Haru no= Spring's, Nana = 7, kusa = grasses, kayu = rice porridge).

In the olden days of Japan, they thought that birds from China brought diseases with them to Japan, so in order to ward off these diseases, they ate this porridge. I think they made the day to eat the porridge on the 7th because it is the first 7th day of the year (01/07) = January 7th (easy to remember??), plus it is the 7-grasses porridge...hmm.

The 7 grasses are: seri (parsley), nazuna (shepard's purse), gokyou (cotton weed), hakobera (chickweed), hotokenoza (like dandelion), suzuna (like turnip), and suzushiro (like radish).

<---It comes in a package like this. You wash all the grasses and parboil until the leaves wilt. Then chop up and add to your porridge. The porridge has the consistency of oatmeal, but you could make your porridge more liquidy if you like. It tastes like you added spinach to your un-sweetened oatmeal.

There is also Natsu no Nanakusa (Summer's 7 grasses), Aki no Nanakusa (Autumn's 7 grasses) and Fuyu no Nanakusa. During these seasons, the grasses aren't put into a porridge, instead they are used in flower arrangements.

I served our porridge with some leftover salmon patties.